Kung Pao Tofu

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

16 oz high protein super firm tofu

1 tbsp arrowroot powder

5 garlic cloves (minced)

2" piece ginger (minced)

1 bunch green onions (chopped (greens and whites divided)

½ red onion (chopped)

1 red bell pepper (chopped)

1 yellow bell pepper (chopped)

½ tsp crushed red pepper flakes

¼ cup coconut aminos (or tamari)

2 tbsp rice vinegar

3 tbsp maple syrup

1 tbsp chili garlic sauce

¼ cup water + 1 tbsp arrowroot powder

sea salt (to taste)

¼ cup roasted peanuts (or cashews)

1 tbsp toasted sesame seeds

jasmine rice (for serving)

Directions

Heat a large nonstick or cast iron skillet over medium heat! Lightly coat with cooking oil for extra crispy tofu!

Break the tofu into bite sized chunks and place into a bowl. Lightly sprinkle with arrowroot powder and toss to coat. Transfer to the skillet and cook for 10-15 minutes, tossing occasionally until golden and crispy. Remove and set aside.

Add the garlic, ginger and whites of the green onion to the skillet over medium heat and sauté for 60 seconds until fragrant, adding a splash of water as needed to deglaze. Add in the onion and peppers and sauté for 3-4 minutes.

While veggies are cooking, mix the crushed red peppers, coconut aminos, rice vinegar, maple syrup, chili garlic sauce and water + arrowroot powder in a jar.

Return the tofu to the skillet with the veggies and pour in the sauce, stirring until it thickens and coats the tofu and veggies in a saucy glaze. Toss in the peanuts and green onions and stir to combine. Sprinkle with sesame seeds.

Nutrition

• Calories: 228 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 670 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 13 g
• Protein: 12 g